“Happy birthday to you,

happy birthday to you;

happy birthday dear B.O.B. Bob,

happy birthday to you!”

Now imagine that song sung with much feeling and accompanying dance moves from both Brenna and I, cause that’s how we celebrate birthdays in the Delawder Matthews house. I’d love to show you video proof, but it’s hard to make a cat dance and sing, while also holding a phone videotaping. Don’t get me wrong, it can be done, but there are usually lingering scars afterwards.

There’s nothing B.O.B. Bob loves more than Reese’s Peanut Butter Cups, so I decided to make Reese’s Minis Cupcakes for him to take to work on his birthday. There’s just something special about kicking your special birthday day off with a sugar rush, right? Happy Birthday B.O.B Bob; we love you bunches and bunches, with lots of peanut butter and chocolate thrown in!

♥ Colleen & Brenna

Ingredients:

Cupcakes:

• 1 1/4 Cups Unbleached Cake Flour Blend
• 1/2 Cup Cocoa Powder
• 2/3 Cup Light Brown Sugar, Packed
• 1/2 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 1 Teaspoon Salt
• 1 Teaspoon Instant Espresso Coffee
• 1 Cup Mini Semi-Sweet Chocolate Chips
• 2 Eggs
• 3/4 Cup Milk
• 1/4 Cup Canola Oil
• 1 Teaspoon Balsamic Vinegar
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Chocolate Extract

Frosting:

• 1/2 Cup Unsalted Butter
• 1 Cup Creamy Peanut Butter (Not Natural)
• 1 Tablespoon Vanilla
• 2 Cups Powdered Sugar
• 2 to 4 Teaspoons Milk

Chocolate Drizzle:

• 1/2 Cup Semi-Sweet Chocolate Chips
• 1 Teaspoon Vegetable Shortening

Decoration:

• Reese’s Peanut Butter Cup Minis

Directions:

Cupcakes:

1. Preheat oven to 350 degrees.
2. Line miniature cupcake tins with paper liners; set aside.
3. Whisk the flour, cocoa, brown sugar, baking soda, baking powder, salt, espresso powder, and mini chocolate chips together in a large mixing bowl.
4. Place the eggs, milk, oil, vinegar, and extracts into a small bowl, and then whisk until well incorporated.
5. Stir the wet ingredients into the dry, until everything is well combined.
6. Spoon the batter into the paper-lined cupcake tins, and then bake for 10 minutes, or until a knife or toothpick comes out clean.
7. After removing the tins from the oven, carefully remove the finished cupcakes to allow them to cool faster.

Frosting:

1. Cream butter and peanut butter together on medium speed for two minutes.
2. Add vanilla; mix for 1 minute.
3. Slowly add powdered sugar on low speed 1/2 cup at a time.
4. Add milk 1 teaspoon at a time, until desired consistency is reached.
5. Mix for two minutes on medium speed.
6. Frost cupcakes by hand, or use a piping bag with a coupler and an open star decorating tip.
7. Place cupcakes in the fridge for at least an hour to chill.

Chocolate Drizzle:

1. Place chocolate chips and vegetable shortening in a small glass bowl.
2. Microwave for one minute, and then stir.
3. Microwave for 30 seconds intervals, stirring in between, until chocolate is completely melted.
4. Using the tines of a fork, drizzle the chocolate over the chilled cupcakes.

Decoration:

1. Place a Reese’s Mini on each cupcake before the chocolate can harden.
2. Place the cupcakes back in the fridge until the chocolate hardens.
3. Refrigerate cupcakes in an airtight container.

Suggestions:

• This recipe will yield approximately 36 mini cupcakes.
• Baking time may vary depending on your oven temperature; be careful not to over-bake the cupcakes.

Improvements:

• Sprinkle finely chopped peanuts over the melted chocolate drizzle.
• To save time, omit the chocolate drizzle on top of the cupcakes. Instead drizzle Hot Fudge Ice Cream Sauce over the cupcakes before serving.

Print

Yum

Reese’s Minis Cupcakes

Ingredients:

Cupcakes:
• 1 1/4 Cups Unbleached Cake Flour Blend
• 1/2 Cup Cocoa Powder
• 2/3 Cup Light Brown Sugar, Packed
• 1/2 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 1 Teaspoon Salt
• 1 Teaspoon Instant Espresso Coffee
• 1 Cup Mini Semi-Sweet Chocolate Chips
• 2 Eggs
• 3/4 Cup Milk
• 1/4 Cup Canola Oil
• 1 Teaspoon Balsamic Vinegar
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Chocolate Extract
Frosting:
• 1/2 Cup Unsalted Butter
• 1 Cup Creamy Peanut Butter (Not Natural)
• 1 Tablespoon Vanilla
• 2 Cups Powdered Sugar
• 2 to 4 Teaspoons Milk
Chocolate Drizzle:
• 1/2 Cup Semi-Sweet Chocolate Chips
• 1 Teaspoon Vegetable Shortening
Decoration:
• Reese's Peanut Butter Cup Minis

Directions:

Cupcakes:
1. Preheat oven to 350 degrees.
2. Line miniature cupcake tins with paper liners; set aside.
3. Whisk the flour, cocoa, brown sugar, baking soda, baking powder, salt, espresso powder, and mini chocolate chips together in a large mixing bowl.
4. Place the eggs, milk, oil, vinegar, and extracts into a small bowl, and then whisk until well incorporated.
5. Stir the wet ingredients into the dry, until everything is well combined.
6. Spoon the batter into the paper-lined cupcake tins, and then bake for 10 minutes, or until a knife or toothpick comes out clean.
7. After removing the tins from the oven, carefully remove the finished cupcakes to allow them to cool faster.
Frosting:
8. Cream butter and peanut butter together on medium speed for two minutes.
9. Add vanilla; mix for 1 minute.
10. Slowly add powdered sugar on low speed 1/2 cup at a time.
11. Add milk 1 teaspoon at a time, until desired consistency is reached.
12. Mix for two minutes on medium speed.
13. Frost cupcakes by hand, or use a piping bag with a coupler and an open star decorating tip.
14. Place cupcakes in the fridge for at least an hour to chill.
Chocolate Drizzle:
15. Place chocolate chips and vegetable shortening in a small glass bowl.
16. Microwave for one minute, and then stir.
17. Microwave for 30 seconds intervals, stirring in between, until chocolate is completely melted.
18. Using the tines of a fork, drizzle the chocolate over the chilled cupcakes.
Decoration:
19. Place a Reese's Mini on each cupcake before the chocolate can harden.
20. Place the cupcakes back in the fridge until the chocolate hardens.
21. Refrigerate cupcakes in an airtight container.

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ORIGINALLY POSTED 05/08/2014